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Easy Pepperoni Cheese Pizza Bombs Recipe

Easy Pepperoni Cheese Pizza Bombs

Flaky refrigerated biscuits are filled with pepperoni and mozzarella, brushed with seasoned Parmesan butter, and baked until golden. Serve these hot, cheesy pizza bombs with marinara for dipping.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pizza Bombs
  • 1 can (16.3 ounces), 8 biscuits Refrigerated large flaky biscuits
  • 32 slices Pepperoni
  • 8 sticks Mozzarella string-cheese sticks
Seasoned Butter
  • 4 tablespoons Unsalted butter, melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 2 tablespoons Grated Parmesan cheese
For Serving
  • As needed for dipping Marinara or pizza sauce

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it, leaving enough space between the pizza bombs for the biscuit dough to expand.
  2. Separate the eight biscuits and flatten each one into a round about 4–5 inches wide. Flatten the dough evenly so the center and edges bake at the same rate.
  3. Place four pepperoni slices and one mozzarella stick in the center of each flattened biscuit. Avoid adding extra filling, since an overfilled biscuit is harder to seal.
  4. Pull the dough up and around the pepperoni and cheese, pinching the edges firmly to seal. Place each filled biscuit seam-side down on the prepared baking sheet.
  5. Stir the melted butter, Italian seasoning, garlic powder, and grated Parmesan together in a small bowl. Brush the mixture generously over the tops and sides of the dough.
  6. Bake for 12–16 minutes, watching for puffed dough and a golden-brown surface. The exact baking time can vary slightly with the oven and the spacing of the bombs.
  7. Warm the marinara or pizza sauce while the pizza bombs bake. Serve the bombs hot with the sauce for dipping.

Notes

Chill or freeze the mozzarella sticks for 10–15 minutes before assembling to help keep the cheese inside the dough. Seal every seam thoroughly, avoid overfilling, and leave space between the bombs on the baking sheet.